The past few days I’ve opened up my computer maybe 2-3x. Usually to respond to a few ASAP things and emails. I’ve hit read all in my READER and only read a few things here or there. You see, when tragedy strikes, I think there is a need for a little more disconnect. And since the Sandy Hook tragedy happened so close to Christmas, my heart is just eager to be still pray, pray for those affected and for our nation.
I got in my car this morning and flicked on the radio. I just so happened to hear the last bit of the news and they mentioned Sandy Hook. They mentioned that the school system was trying to move forward and ready to start healing, slowly. The kids were going back to school, in a different building of course, and the town was trying to focus on just loving and supporting one another. I sat there amazed. I sat there in awe of their strength. I sat there prayed for those little hearts, still scared, still sad. I sat there and realized that that is part of the healing process. Still painful, still mourning, but moving forward. That God’s hands are scooping them up right now and holding them tight. And as I prayed, I felt that comfort as well. Let the Healing begin.
Isaiah 41:10
I don’t have much to say after my little note above, but in light that it is Wednesday and WIAW, let’s move forward. Today I will share a few food pics and a great easy recipe. Maybe you can make these for someone who might need healing, whether it be physically or emotionally. Food can comfort when it’s made with LOVE! Enjoy!
Food Made with Love for my Family. Herb Salmon Steamed with Squash, butter, and cholula sauce. And Hot oats with Chia (Mila), poached egg, cream, and honey on top.
Food that heals the body. 2 juices to keep our immunity up this week. Carrot Cucumber Kiwi Orange on the left and Carrot Grapefruit Tangerine on the right.
Food made with kindness for others and by others
Custom Healthy Bites for my friend Jill Hanner on the left (Vegan Chocolate PB Caramel Latte) and my neighbors homemade coconut cream pie on the right. My neighbor Abby knows how to spoil us rotten. Love her kind heart.
And lastly, food I made just to share. I had extra GF pancake batter so I made a pumpkin spice pancake flat bread on the left. You can see my recipe on instagram here. I’ll post it here again soon. Then there is the picture on the right. GF Carrot Apple Pie PB muffins. I made these with the leftover pulp I had from juicing.
Gluten Free Apple Carrot Muffins
- Total Time: 45 minutes
Description
Gluten Free Apple Carrot Muffins
Ingredients
- 2 cups carrot and apple pulp (or finely chopped carrot and apple)
- 2.5 cups GF flour (if you want grain free, try half almond meal, half coconut flour)
- 1 egg (or flax egg)
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 tbsp Peanut flour or chunky PB
- 1 tsp apple pie spice
- dash of sea salt
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 1/3 c honey or maple syrup
- *for extra bulk add in 4 chopped dates
Instructions
- Place pulp in bowl and mix with hands. then add in your flour, egg, and milk. Mix again. Add in your remaining spices and form into a thick batter (will be chunky). Scoop out batter into oiled muffins tins or a muffin pan. Fill about 3/4 full. Bake at 350F for 32-36 minutes.
- Note: Since you use a LOT of carrot and apple pulp, they may take longer to cook. Be sure to check the center of your muffin with a tooth pick or knife.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Let the healing begin. Merry Christmas and Happy Holidays!
Cheers,
LC
p.s I forgot to mention the winner of my FREE FRIDAY giveaway. Random Generator selected Melissa from Lift Teach Love Run. This was her response when asked what best thing in life was free. LOVE it Ms. LOVE!
